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Qu S, Kwon SJ, Duan S, Lim YJ, Eom SH. Isoflavone Changes in Immature and Mature Soybeans by Thermal Processing. Molecules 2021; 26:7471. [PMID: 34946553 PMCID: PMC8708307 DOI: 10.3390/molecules26247471] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/06/2021] [Accepted: 12/08/2021] [Indexed: 11/16/2022] Open
Abstract
The isoflavone changes occurring in mature soybeans during food processing have been well studied, but less information is available on the changes in immature soybeans during thermal processing. This study aimed to determine the effect of thermal processing by dry- or wet-heating on the changes in the isoflavone profiles of immature and mature soybeans. In the malonylglycoside forms of isoflavone, their deglycosylation was more severe after wet-heating than after dry-heating regardless of the soybean maturity. The malonyl forms of isoflavones in the immature seeds were drastically degraded after a short wet-heating process. In the acetylglycoside forms of isoflavone, dry-heating produced relatively low amounts of the acetyl types in the immature soybeans compared with those in the mature soybeans. These results were explained by the content of acetyldaidzin being relatively less changed after dry-heating immature soybeans but increasing four to five times in the mature soybeans. More of the other types of acetylglycoside were produced by dry-heating soybeans regardless of their maturity. Acetylgenistin in wet-heating was a key molecule because its content was unchanged in the immature soybeans during processing but increased in the mature soybeans. This determined the total acetylglycoside content after wet-heating. In contrast, most of the acetyl forms of isoflavone were produced after 90 to 120 min of dry-heating regardless of the seed maturity. It can be suggested that the pattern of isoflavone conversion was significantly affected by the innate water content of the seeds, with a lower water content in the mature soybeans leading to the greater production of acetyl isoflavones regardless of the processing method even if only applied for a relatively short time. The results suggested that the isoflavone conversion in the immature soybeans mainly follows the wet-heating process and can be promoted in the application of stronger processing.
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Affiliation(s)
- Shanshan Qu
- Department of Horticultural Biotechnology, College of Life Sciences, Kyung Hee University, Yongin 17104, Korea; (S.Q.); (S.D.); (Y.J.L.)
| | - Soon Jae Kwon
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 56212, Korea;
| | - Shucheng Duan
- Department of Horticultural Biotechnology, College of Life Sciences, Kyung Hee University, Yongin 17104, Korea; (S.Q.); (S.D.); (Y.J.L.)
| | - You Jin Lim
- Department of Horticultural Biotechnology, College of Life Sciences, Kyung Hee University, Yongin 17104, Korea; (S.Q.); (S.D.); (Y.J.L.)
| | - Seok Hyun Eom
- Department of Horticultural Biotechnology, College of Life Sciences, Kyung Hee University, Yongin 17104, Korea; (S.Q.); (S.D.); (Y.J.L.)
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Lim YJ, Lim B, Kim HY, Kwon SJ, Eom SH. Deglycosylation patterns of isoflavones in soybean extracts inoculated with two enzymatically different strains of lactobacillus species. Enzyme Microb Technol 2020; 132:109394. [PMID: 31731960 DOI: 10.1016/j.enzmictec.2019.109394] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 08/02/2019] [Accepted: 08/04/2019] [Indexed: 01/06/2023]
Abstract
Microorganism selection is critical to deglycosylation in soybean fermentation for producing beneficial phytochemicals. This study investigated isoflavone bioconversion in soybean extract inoculated with Lactobacillus plantarum K2-12 and Lactobacillus curvatus JD0-31 exhibiting different enzyme activities. L. plantarum showed higher esterase (C4), esterase (C8), β-galactosidase, α-glucosidase, β-glucosidase, and N-acetyl-β-glucosaminase activities. We found that isoflavone bioconversion was distinguished into isoflavone backbone structure types. Malonyl- and acetyl- types of isoflavones except for malonyl daidzin were not significantly differed their contents between lactobacilli. Deglycosylating severity was observed in malonyl genistin in both lactobacilli, resulting mass production of genistein. On the other hand, daidzein glycosides were dependable to lactobacilli, in which L. plantarum efficiently degraded malonyl daidzin and daidzin in fast time. Glycitein was most degradable among the three aglycones by fermentation. These results suggest that efficient control of isoflavone deglycosylation by Lactobacillus species should be controlled to the inoculation period and select target isoflavones.
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Affiliation(s)
- You Jin Lim
- Department of Horticultural Biotechnology, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Bora Lim
- Department of Food Science & Biotechnology, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Hae Yeong Kim
- Department of Food Science & Biotechnology, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Soon-Jae Kwon
- Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 56212, Republic of Korea
| | - Seok Hyun Eom
- Department of Horticultural Biotechnology, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea.
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Yang YY, Tsai TH. Enterohepatic Circulation and Pharmacokinetics of Genistin and Genistein in Rats. ACS OMEGA 2019; 4:18428-18433. [PMID: 31720546 PMCID: PMC6844103 DOI: 10.1021/acsomega.9b02762] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Accepted: 10/10/2019] [Indexed: 05/05/2023]
Abstract
Genistin and its aglycone genistein of isoflavone are naturally occurring in plants. The aim of this study is to develop an experimental animal model of enterohepatic circulation to investigate the metabolic biotransformation of genistin and genistein in rats. A paired-rat model was developed in which the drug was administered intravenously to the donor rat whose bile duct was cannulated into the duodenum of the untreated recipient rat. The blood sample was collected from the jugular vein of the donor and recipient rats after genistin administration. The results demonstrate that genistein was detected in both the donor and recipient rats after genistein administration (50 mg/kg, iv) in the donor rat, which suggested that the enterohepatic circulation of genistein occurred. The same phenomenon happened again in the biotransformation after genistin administration (50 mg/kg, iv) in the donor rat. Genistein was detected in the recipient rat's blood sample after treatment with β-glucuronidase, which suggested that enzymatic hydrolysis occurred in the transformation of genistin into genistein. In conclusion, the research revealed the metabolic pathway of the glucuronidation of genistin into genistein.
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Affiliation(s)
- Ya-Yu Yang
- Institute
of Traditional Medicine, School of Medicine, National Yang-Ming University, Taipei 112, Taiwan
| | - Tung-Hu Tsai
- Institute
of Traditional Medicine, School of Medicine, National Yang-Ming University, Taipei 112, Taiwan
- Graduate
Institute of Acupuncture Science, China
Medical University, Taichung 40402, Taiwan
- School
of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan
- Department
of Chemical Engineering, National United
University, Miaoli 36063, Taiwan
- E-mail: . Tel: (886-2) 2826 7115. Fax: (886-2) 2822 5044
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Salces FR, Rostagno MA, Amaya-Farfan J. Novel process of hydration, followed by incubation and thermal processing, for high isoflavone bioconversion in soybeans. Food Res Int 2019; 121:691-696. [PMID: 31108797 DOI: 10.1016/j.foodres.2018.12.040] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Revised: 12/16/2018] [Accepted: 12/22/2018] [Indexed: 01/12/2023]
Abstract
The potentially bioavailable aglyconic isoflavone content of soybeans was increased by a process based on the controlled hydration of whole beans, followed by an incubation step and cooking. For developing the process, the effects of three operation variables: temperature, intermittent soaking and incubation time on the isoflavone profile of the processed soybeans were assessed. By hydrating the whole beans under controlled conditions (54 °C; 15 rpm for a rotating soaking basket) and holding the beans for an appropriate incubation time, it was possible to substantially increase the total aglycone content from (μmol·10-2·g-1) ~5 in the raw, to ~95 in the processed soybean. A conventional thermal treatment (1 kg⋅cm-2, 5 min), necessary to attain the nutritional and sensory characteristics, produced additional hydrolysis of glucosides, accounting for extra 14% of total aglycone yield. The entire process avoided the need to grind the bean and permitted an overall 21.8-fold increase (per-mole basis) conversion of all forms of isoflavone glucosides to aglycones, particularly to the (S)-equol precursor, daidzein, and with minimal back-diffusion or leaching to the outside medium.
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Affiliation(s)
- Franz R Salces
- Food and Nutrition Department (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas, SP 13083-862, Brazil
| | - Mauricio A Rostagno
- School of Applied Sciences (FCA), University of Campinas (UNICAMP), R. Pedro Zaccaria, 1300, P.O. Box 1068, ZIP code:13484-350 Limeira, São Paulo, Brazil
| | - Jaime Amaya-Farfan
- Food and Nutrition Department (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas, SP 13083-862, Brazil.
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Křížová L, Dadáková K, Kašparovská J, Kašparovský T. Isoflavones. Molecules 2019; 24:E1076. [PMID: 30893792 PMCID: PMC6470817 DOI: 10.3390/molecules24061076] [Citation(s) in RCA: 324] [Impact Index Per Article: 64.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Revised: 02/28/2019] [Accepted: 03/01/2019] [Indexed: 12/13/2022] Open
Abstract
Phytoestrogens are naturally occurring nonsteroidal phenolic plant compounds that, due to their molecular structure and size, resemble vertebrate steroids estrogens. This review is focused on plant flavonoids isoflavones, which are ranked among the most estrogenic compounds. The main dietary sources of isoflavones for humans are soybean and soybean products, which contain mainly daidzein and genistein. When they are consumed, they exert estrogenic and/or antiestrogenic effects. Isoflavones are considered chemoprotective and can be used as an alternative therapy for a wide range of hormonal disorders, including several cancer types, namely breast cancer and prostate cancer, cardiovascular diseases, osteoporosis, or menopausal symptoms. On the other hand, isoflavones may also be considered endocrine disruptors with possible negative influences on the state of health in a certain part of the population or on the environment. This review deals with isoflavone classification, structure, and occurrence, with their metabolism, biological, and health effects in humans and animals, and with their utilization and potential risks.
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Affiliation(s)
- Ludmila Křížová
- Department of Biochemistry, Faculty of Science, Masaryk University, Kotlarska 2, 61137 Brno, Czech Republic.
| | - Kateřina Dadáková
- Department of Biochemistry, Faculty of Science, Masaryk University, Kotlarska 2, 61137 Brno, Czech Republic.
| | - Jitka Kašparovská
- Department of Biochemistry, Faculty of Science, Masaryk University, Kotlarska 2, 61137 Brno, Czech Republic.
| | - Tomáš Kašparovský
- Department of Biochemistry, Faculty of Science, Masaryk University, Kotlarska 2, 61137 Brno, Czech Republic.
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Zhang S, Zheng ZP, Zeng MM, He ZY, Tao GJ, Qin F, Chen J. A novel isoflavone profiling method based on UPLC-PDA-ESI-MS. Food Chem 2017; 219:40-47. [DOI: 10.1016/j.foodchem.2016.09.120] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2016] [Revised: 09/09/2016] [Accepted: 09/18/2016] [Indexed: 02/06/2023]
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Tracking isoflavones in whole soy flour, soy muffins and the plasma of hypercholesterolaemic adults. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.04.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
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Yang W, Alanne AL, Liu P, Kallio H, Yang B. Flavonol Glycosides in Currant Leaves and Variation with Growth Season, Growth Location, and Leaf Position. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9269-9276. [PMID: 26448427 DOI: 10.1021/acs.jafc.5b04171] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Flavonol glycosides (FG) were analyzed in the leaves of six currant cultivars (Ribes spp.) with HPLC-DAD, HPLC-MS/MS, and NMR. The average amounts of the 12 major, identified FG constituted 86-93% (9.6-14.1 mg/g DW) of the total of 27 FG found. Quercetin and kaempferol were the major aglycones with trace amounts of myricetin. Quercetin-3-O-(2,6-α-dirhamnopyranosyl-β-glucopyranoside), quercetin-3-O-(2-β-xylopyranosyl-6-α-rhamnopyranosyl-β-glucopyranoside), and kaempferol-3-O-(3,6-α-dirhamnopyranosyl-β-glucopyranoside) were identified for the first time in currant leaves and existed in a white currant cultivar 'White Dutch' only. Kaempferol-3-O-β-(6'-malonyl)glucopyranoside was also a new compound existing in abundance in five cultivars but not in the white one. The results show the primary importance of the genetic background of the cultivars. The content of malonylated FG of special importance in cardiovascular health decreased regularly during summer. Time of collection and leaf position were more prominent factors affecting the composition than were the year of harvest or the growth latitude. Randomly collected leaves differed in their FG profiles from those collected from the middle position of new branches.
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Affiliation(s)
- Wei Yang
- Food Chemistry and Food Development, Department of Biochemistry, §Instrument Centre, Department of Chemistry, and #The Kevo Subarctic Research Institute, University of Turku , FI-20014 Turku, Finland
| | - Aino-Liisa Alanne
- Food Chemistry and Food Development, Department of Biochemistry, §Instrument Centre, Department of Chemistry, and #The Kevo Subarctic Research Institute, University of Turku , FI-20014 Turku, Finland
| | - Pengzhan Liu
- Food Chemistry and Food Development, Department of Biochemistry, §Instrument Centre, Department of Chemistry, and #The Kevo Subarctic Research Institute, University of Turku , FI-20014 Turku, Finland
| | - Heikki Kallio
- Food Chemistry and Food Development, Department of Biochemistry, §Instrument Centre, Department of Chemistry, and #The Kevo Subarctic Research Institute, University of Turku , FI-20014 Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, §Instrument Centre, Department of Chemistry, and #The Kevo Subarctic Research Institute, University of Turku , FI-20014 Turku, Finland
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